Vegetarian

Four Cheese Roasted Vegetables

Prep Time: 15 min  |  Cook Time: 40 min  |  Servings: 6  |  Calories: 202
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Four Cheese Roasted Vegetables
Prep Time
15 min
Cook Time
40 min
Servings
6
Calories
202

This dish is full of tender chopped potatoes, peppers, zucchini and carrots drizzled with olive oil and sprinkled with classic Italian seasoning. A layer of melted Sargento® Shredded Reduced Fat 4 Cheese Italian on top gives this side dish the right amount of gooey texture and smooth flavor.

Ingredients
  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 2 carrots, pared and cut into 1/2-inch slices
  • 1 Tbsp. olive oil
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 cups (8 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian
  • Fresh basil sprigs (optional)
Directions
  1. Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
  2. Bake in preheated 425°F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender.
  3. Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.

Serving Size 6

Calories 202

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 8.90g 14%
Sat. Fat 4.30g 22%
Mono Unsat. Fat 3.10g
Poly Unsat. Fat 0.60g
Cholesterol 21mg 7%
Sodium 401mg 17%
Amount/Serving%DV*
Total Carbohydrate 20g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 13g
Amount/Serving%DV*
Vitamin A 494RE
Vitamin C 48mg 80%
Calcium 316mg 31%
Iron 1mg 6%